Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

Tuesday, July 14, 2009

I knew I wanted to make a corn salad for the 4th of July BBQ, I just didn't know which one. When I came across this recipe on Foodgawker, I knew this was the one. The combination of ingredients, along with the Honey Lime Dressing just grabbed my attention. This recipe is a keeper!

If making ahead of time, wait until just before serving to add the avocado.



Juice of 2 limes
6 tablespoons vegetable oil
2 tablespoons honey
1 teaspoon salt
2 cloves crushed garlic
1/2 teaspooon black pepper
1/2 teaspoon cayenne pepper


2 pints grape tomatoes, cut in half
2 avocados, roughly chopped
6 ears fresh, sweet corn
4 tablespoons cilantro, chopped


Grill corn over medium heat for 10-15 minutes. I didn't feel like turning on the BBQ at 8:00 am, so I roasted my corn in a 450 degree oven for 15 minutes, turning halfway through.

Let the corn cool, then cut the corn off the cob and scrape the cob with the back of your knife to get the juices.

Add all the ingredients for the dressing in a bowl and whisk to combine. Get your helper to do this.

Add the tomatoes, avocado, cilantro and grilled corn. Mix well so that everything is coated with the marinade, but be careful not the mash the avocadoes.

Refrigerate for an hour and serve.

There was another corn salad at the potluck, prepared by the host. Her husband came to me after dinner and said mine was better. But then you already knew that.

Bon Appetite!



barb said...

I'll try this with our corn. It was "knee high by the 4th of July"

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